Brushwood with Olive Filling
by Editorial Staff
In this design, puff pastry looks like brushwood. Everything is elementary and simple. Put the filling on the dough and twist into flagella. Brushwood with olive filling is perfect for tea.
Cook: 30 mins
Ingredients
- Feta cheese (crumbled) – 250 g
- Olives, finely chopped – 1/3 cup
- Chopped parsley – 1/3 cup
- Egg whites – 2 pcs.
- Puff pastry – 500 g
Directions
- Preheat the oven to 200 degrees. Prepare the olive filling. In a small bowl, combine cheese, parsley, olives and egg whites. Stir until smooth. Sprinkle the table with flour, lay out the puff pastry and roll it into a 40×35 cm layer. Cut the resulting layer in half and put the olive filling on it. Cover with a second layer.
- Using a rolling pin, gently press the top layer to the bottom.
- Lubricate the heat resistant sheet with oil. Using a large kitchen knife, cut the filled dough into strips 1.3 cm wide, being careful not to tear or stretch the dough.
- Spreading the strips on a sheet, twist each into a flagellum. Spread out at a distance of 2-3 cm from each other. Bake for 12-15 minutes, until the pastry is slightly browned. Place on a wire shelf to cool. Serve the olive-filled brushwood at room temperature.
Bon appetit!
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